Name: Ricotta and Tangled Asparagus Toast
Ingredients: ½ cup whole milk ricotta; 1 garlic clove, grated; 2 teaspoons lemon zest, divided; 3 teaspoons lemon juice, divided; 6 asparagus spears, woody ends removed; ¼ cup microgreens; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 slices sourdough bread, toasted; 1 tablespoon Nature Nate’s honey

Ingredients

Scale

½ cup whole milk ricotta
1 garlic clove, grated
2 teaspoons lemon zest, divided
3 teaspoons lemon juice, divided
6 asparagus spears, woody ends removed
¼ cup microgreens
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 slices sourdough bread, toasted
1 tablespoon Nature Nate’s honey

Instructions

In a small bowl, combine ricotta, garlic, 1 teaspoon of lemon zest, and 1½ teaspoons of lemon juice. Season with salt and pepper to taste, then set aside.
With a vegetable peeler, shave asparagus into ribbons and add to a medium bowl. Add microgreens, toss with olive oil, remaining lemon zest and juice, and season with salt and pepper to taste.
Evenly distribute ricotta among both pieces of toast. Top each with half of the asparagus mixture, then drizzle ½ tablespoon of honey over each slice.